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Spiced carrot bisque.

Spiced Carrot Bisque

Sweet fragrant spices subtly perfume this creamy golden bisque.

1 1/4 pounds (about 4 large) carrots

3 cups regular-strength chicken broth

1 large onion, sliced

1/4 teaspoon ground white pepper

3/4 teaspoon ground ginger

1 cup whipping cream or half-and-half (light cream)


Whole nutmeg to grate or ground nutmeg

1 cup (4 oz.) shredded Cheddar cheese

Peel carrots and slice about 1/4 inch thick; you should have about 1 quart. In a 4- to 5-quart pan, combine carrots, chicken broth, and onion. Cover, bring to boiling, then simmer until carrots are tender when pierced, 8 to 10 minutes.

Pour mixture into a blender, about half at a time if needed, and puree. Return soup to pan and add pepper, ginger, and cream. (If made ahead, cool, cover, and chill as long as 2 days.) Stir over low heat until hot. Add salt to taste. Pour into tureen or bowls. Sprinkle with nutmeg to garnish. Offer cheese to add to individual portions. Makes 4 to 6 servings.

Photo: Offer shredded Cheddar and whole nutmeg to grate onto creamy carrot soup
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Oct 1, 1984
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